Chicken Enchilada Bites Recipe – Step by Step Guide : A quick and simple way to make enchiladas is with these Mini Chicken Enchilada Cups! Add your preferred toppings to make them into a tasty appetizer for a party or a Mexican supper!
With Cinco de Mayo just over a week away, I had to post a recipe fit for the holiday because I love Mexican food so much! If you want to make a quick meal that the whole family will like, or if you’re hosting a party like I do, these mini chicken enchilada cups are ideal to serve.
Chicken Enchilada Bites Recipe – Step by Step Guide
Ingredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 4 ounce can diced green chiles
- 1/2 cup frozen fire roasted or regular corn, defrosted
- 1 green onion, thinly sliced
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup enchilada sauce
- 1/4 cup plain non fat Greek yogurt
- 2/3 cup shredded cheese, divided
- Kosher salt and fresh ground black pepper to taste
- 12 mini corn tortillas, sometimes called “street taco” size
Instructions
Set an oven temperature of 350°F and coat a regular muffin tray with cooking spray. Place moist paper towels over the little corn tortillas and microwave for 30 seconds, or until they are warm and flexible. Place one gently into each muffin cup. Bake for ten to twelve minutes, or until the sides are firm and crunchy.
Stir together the shredded chicken, Greek yogurt, enchilada sauce, green chiles, corn, green onion, cilantro, spices, and one-third cup of shredded cheese while the tortillas are baking. Spoon equal amounts of filling into each baked tortilla cup. After adding the remaining 1/3 cup of cheese on top, bake for 10 to 12 minutes, or until the filling is heated through and the cheese has melted.
Add garnishes to the little chicken enchilada cups, like chopped tomatoes, green onions, cilantro, plain Greek yogurt or sour cream, salsa, and black olives.
Nutrition Information:
Amount Per Serving:Â CALORIES:Â 137
- TOTAL FAT:Â 4g
- SATURATED FAT:Â 2g
- TRANS FAT:Â 0g
- UNSATURATED FAT:Â 2g
- CHOLESTEROL:Â 24mg
- SODIUM:Â 168mg
- CARBOHYDRATES:Â 15g
- FIBER:Â 2g
- SUGAR:Â 2g
- PROTEIN:Â 12g
How to make Chicken Enchilada Bites:
Set the oven’s temperature to 350. Combine the chicken with the enchilada sauce in a small bowl.
Place one teaspoon of the chicken mixture into each fillo shell.
Place bites on a baking sheet covered with parchment paper or a silpat and sprinkle with shredded cheese.
Melt cheese by baking it for five minutes. Add some chopped green onions as a garnish and serve.
